Recipes for a Full-Flavor, Low-Fat Thanksgiving

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Low-Cal Sweet Potatoes

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Sweet-Cado Potato Salad
Serves 4-6
2 sweet potatoes roasted
(to roast, peel and cube-place on baking sheet with coconut oil-bake at 350 for a hour)
4 organic hardboiled eggs
(to hard boil, bring pot filled with enough water to cover eggs to a boil. Place eggs in pot and cook for 11 minutes. Immediately run cold water over eggs to stop the cooking process, then peel and chop eggs)
2-3 ribs celery, sliced
1/4 cup minced fresh dill
1 whole avocado
¼ tsp ground black pepper
½ tsp sea salt
¼ cup minced red onion

Once cool, add sweet potatoes and hard-boiled eggs to a large mixing bowl.
Add the celery, dill, onion, and salt and pepper, mixing to combine. Massage avocado into the mixture carefully by folding ingredients together.

Serve warm or cold and enjoy!

-Heather Dorak, Fabletics Master

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3 Responses
  • Araza Natural Beauty
    November 25, 2014

    Great post!

  • Laura Ann Osterman
    November 26, 2014

    I’m just eating a lot of salad:)

  • Toots1956
    December 10, 2014

    The picture shows a nut in the bowl…possibly Walnuts…but there isn’t a nut listed in the ingredients…